No-Bake Mini Egg Cookie Dough Balls

No-Bake Mini Egg Cookie Dough Balls are sweet, soft, and studded with colorful crushed mini chocolate eggs — a perfect spring or Easter treat that comes together in minutes. Safe to eat raw and made without eggs, these cookie dough bites are a fun and festive snack for kids and adults alike.

Why You’ll Love This Recipe

• No Baking Required: Quick and easy — no oven needed.
• Festive and Fun: Colorful mini eggs make them perfect for Easter or springtime.
• Safe to Eat Raw: Made without eggs and uses heat-treated flour for safety.
• Great for Gifting: Perfect for party trays, goodie bags, or dessert tables.
• Make-Ahead Friendly: Store well in the fridge or freezer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1¼ cups all-purpose flour (heat-treated for safety)
• ¼ teaspoon salt
• ¾ cup chopped mini chocolate eggs
• ¼ cup mini chocolate chips (optional)

Directions

1. Heat-treat the flour: Spread the flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes. Let it cool before using.
2. Cream butter and sugars: In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
3. Add wet ingredients: Mix in vanilla extract and milk until well combined.
4. Mix in dry ingredients: Stir in the heat-treated flour and salt until a soft dough forms.
5. Fold in add-ins: Gently fold in the chopped mini eggs and chocolate chips (if using).
6. Shape the dough: Scoop and roll the dough into 1-inch balls using your hands or a cookie scoop.
7. Chill: Place on a baking sheet and chill for 15–30 minutes until firm.

Servings and Timing

• Servings: About 20–24 balls
• Prep Time: 15 minutes
• Chill Time: 15–30 minutes
• Total Time: 30–45 minutes

Variations

• Nutty Version: Add chopped almonds or cashews.
• Peanut Butter Twist: Mix in 2 tablespoons of peanut butter with the butter.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend.
• Chocolate Base: Add 2 tablespoons of cocoa powder for a chocolate dough.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 1 week.
• Freezing: Freeze for up to 3 months. Thaw in the fridge before serving.
• Reheating: Not necessary — enjoy chilled or at room temperature.

FAQs

Can I eat the flour raw?

No — that’s why heat-treating the flour is essential to kill any potential bacteria.

Can I use different candy?

Yes, any small chocolate-coated candy (like M&Ms) works great.

Do I have to chill the dough?

Chilling helps them firm up, but you can eat them right away if you don’t mind a softer texture.

Are these safe for kids?

Yes — no raw eggs, and heat-treated flour makes them kid-friendly.

Can I make these vegan?

Yes, use vegan butter, plant-based milk, and dairy-free chocolate eggs or chunks.

Can I make them in advance?

Absolutely — they’re ideal for prepping ahead and storing.

What size scoop should I use?

A 1-tablespoon scoop works well for bite-sized portions.

Do they need to be refrigerated?

They’re best stored in the fridge, but can sit out for a couple of hours for serving.

Can I roll them in something?

Sure! Try rolling them in crushed mini eggs, sprinkles, or cocoa powder.

Are they freezer-friendly?

Yes, they freeze beautifully and thaw quickly.

Conclusion

No-Bake Mini Egg Cookie Dough Balls are a fun, festive, and super easy treat that everyone will love. Whether you’re whipping up a quick Easter dessert or want a sweet no-bake snack, these cookie dough bites are the perfect answer. Customize them with your favorite mix-ins and enjoy a colorful, crave-worthy treat!

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